Do you make sandwiches on a regular basis or need some variety for school lunches? Then this pepper sandwich recipe is for you.
I have been making this recipe for so many years now since this is a favorite of my kids for school lunch, and guess what? It serves dual purpose. You can enjoy the sandwich and any leftover mixture can be turned into an omelet. Voila. Lunch/dinner and breakfast taken care of.
The ingredients are simple which you might already have in your fridge and the recipe is so versatile; you can add more of or reduce ingredients as per your taste and it will still be delicious.
I like to roast the peppers the night before and add in the rest of the ingredients in the morning right before making school lunches. You can also make the whole mixture in advance except the mayonnaise, that way you are all set. Just add in the mayo, grill, and you’re pepper sandwich is done.
Recipe adapted from Cabot cheese.
Ingredients: (serves 2)
2 bell peppers, seeded and cut in half
1 scallions/green onions, sliced
1/2 tsp dried oregano
1/2 tsp dried basil
1 tsp jalapeno pepper (fresh, canned, or from jar), chopped
1-2 tbsp mayonnaise
1/2 -1 cup cheddar cheese grated
Salt to taste
Dash of red pepper flakes or hot sauce (optional)
Method:
1. Place the bell peppers cut side down in an oven safe dish. Brush with some olive oil (optional) and place in the oven to roast at 400° F for 20-25 minutes or until the skin turns brown. Alternatively, you can use store bought roasted peppers if that’s convenient.
2. In the meantime, combine rest of the ingredients in a mixing bowl.
3. Cool the peppers and peel off and discard the top brown skin. Tap dry the peppers with a paper towel and chop them to desired size. Add it to the mixture prepared above. Mix well.
4. Place the filling in between two slices of whole wheat bread and heat on a griddle. You can use an electric sandwich maker if you like or use the stove top option as shown above.
5. Cool and enjoy.
6. For omelet: just add one or two eggs (+ salt if needed) depending on how much leftover mixture you have and cook as usual in ghee, butter, or coconut oil.
P.S. My teenage daughter who never liked omelets now loves this version.
Do you make packed lunches for yourself or your kids? Comment below your favorite packed meals.
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